Maille Dijon Mustard has a fantastically rich heritage; the Maille company was originally founded way back in 1747 by Antoine Maille - the greatest mustard manufacturer of ...

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Mustard Wiki

Mustard is a condiment made from the seeds of a mustard plant. The whole, ground, cracked, or bruised mustard seeds are mixed with water, salt, lemon juice, mayonnaise or other liquids, and sometimes other flavorings and spices, to ...

Dijon Mustard Production

Dijon mustard is produced all over the world to varying recipes. However the original, and most likely the best, is produced in France. Being named as it is, one would expect it to come exclusively from Dijon, France.

Prepared in Dijon, France, from carefully selected mustard seeds, this mustard has a mellow smoothness. Mix with balsamic vinegar and honey for a great salmon glaze.

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This, however, is not the case, as it is not protected by the EU (European Union) with either a PDO (Protected Designation of Origin) or a PGI (Protected Geographic Indication). Dijon mustard is not as pungent as English mustard.

Dijon mustard must be carefully stored as, once opened, the fragrance may be lost, due to oxidation with air, which alters the taste and degrades it to an unappetizing brownish colour. Mustard has around 450mg of sodium per 100g.

All Black Mustard preparations irritate the skin and eyes.

Worldwide, mustard is the third most used condiment after salt and pepper.

Distinguishing Features of Dijon Mustard

The defining element that distinguishes true Dijon mustard from other mustards is the ingredient verjuice, which replaces the vinegar element, from which most other mustards are created. Verjuice is the juice of under-ripe grapes (described as green, or unripe, juice), which adds an acidic, piquant note and enhances the pungency of the mustard condiment.

Boxed set of Dijon mustards

A fantastic way to sample all these wonderful high quality mustards from Fallot, authentic Dijon mustards! You will receive 8 jars, 7 oz each. Flavors are: Regular, old ...

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Verjuice

The technique of adding verjuice was introduced by Jean Naigeon, who came from Dijon, in the mid 19th century. The plethora of Dijon mustards available to the gourmet, and cook today, vary considerably, as they may be based on ingredients that are deemed suitable by local jurisdictions. One may find them with white and/or red wine verjuice, and even diluted wine vinegar: this producing a Dijon-style mustard instead of being based on the more traditional recipe.

Mustard seed

The most obvious ingredient though is mustard seed. The common name is thought to derive from the French word moustarde, in turn derived from the Latin mustum ( = must, a newly pressed grape-juice) and ardens (= fiery), because the condiment was originally produced by adding must to crushed mustard seeds.

Yellow Dijon uses black mustard (Brassica nigra) seed, the one with the best and most pungent flavour.

This is a hardy annual herb, a member of the cabbage family, from which the globular black seeds are utilised.

The Fallot family has enjoyed a worldwide reputation for exceptional quality, since 1840. The Mustards are made in Beaune, France near Dijon, where seeds are selected for ...

Edmond Fallot

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Black mustard probably originated in the Middle East. It is native to Europe and Asia and has become naturalized in America and Britain. It has been cultivated for around 2,000 years, as a medicinal herb and condiment.

Mustard Cultivation and harvesting

Mustard is grown from seed sown outdoors in spring, and does best in a sunny place and fertile moist soil. Under these conditions black mustard will reach its maximum height. The seedlings should be thinned to 12 to 18 inches (30 to 45 cm) apart, and weeded regularly in the early stages.

Seed is ripe in late summer. It should be monitored carefully in the final week or two, as the seed may be lost easily when fully ripe. It is better to remove the pods before they finish maturing, and allow the seeds to ripen in the pods.

Culinary Uses of Dijon Mustard

As a flavouring in cooking it has a worldwide reputation for enhancing a variety of savoury dishes, such as cold meats and sausages; it is used in sauces and dressings; and with cooked cheese dishes.

The pungency and odour to which black mustard owes much of its value are due to an essential oil developed by the action of myrosin, an enzyme, upon the glucoside sinigrin C10H18KNS2O10.

In the presence of water myrosin acts on sinigrin, splitting it up into the essential oil of mustard, a potassium salt and glucose.

Roland Extra Strong Dijon Mustard is packed under French government super- visionIt is produced from ground black mustard seeds, which give it a deep, yellow colorThe texture ...

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These substances give mustard rubefacient (local irritant causing reddening and warming of the skin) and irritant properties. It is used medicinally to improve the blood supply to the skin (soothing of chilblains, for instance), lungs, pleura (covering of the lungs) and kidneys. Plasters and poultices made from black mustard powder ease rheumatic and arthritic pain, muscular spasms, strained muscles and congested lungs. Bath preparations have the same effect. Mustard flour can also be used as an emetic (a substance that causes vomiting), when a tablespoonful is added to luke-warm water. It should be used thus only for the treatment of poisoning in an emergency.

Chardonnay is a green-skinned grape variety used to make white wine. It originated in the Burgundy wine region of eastern France but is now grown wherever wine is produced, from England to New Zealand. For new and developing wine ...

Nothing spreads more smiles to more faces than the taste of FRENCH'S Mustard. Enjoy the delicious Dijon taste that's made with white wine. It's never too strong. Perfect for ...

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Burgundy wine is wine made in the Burgundy region in eastern France, in the valleys and slopes west of the Saône River, a tributary of the Rhône. The most famous wines produced here - those commonly referred to as "Burgundies" - are red ...

Seyval Blanc is a hybrid wine grape variety used to make white wines. Its vines ripen early, are productive and are suited to fairly cool climates. and the Finger Lakes region of upstate New York, and was used to create the hybrid grape ...

Tarragon or dragon's-wort is a perennial herb in the family Asteraceae related to wormwood. Corresponding to its species name, a common term for the plant is "dragon herb". It is native to a wide area of the Northern Hemisphere from ...

Since 1840, the distinctive high quality and flavors of Edmond Fallot's specialty Dijon mustards have earned the company high regards. In the town of Beaune in Dijon, France, ...

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Basil, or Sweet Basil, is a common name for the culinary herb Ocimum basilicum, of the family Lamiaceae, sometimes known as Saint Joseph's Wort in some English-speaking countries.
Basil, originally from India, is best known as a ...

Herbes de Provence is a mixture of dried herbs typical of Provence. Formerly simply a descriptive term referring to herbs typical of Provence, in the 1970s, commercial blends started to be sold under this name.
The standard mixture ...

Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long ...

Horseradish Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the Brassicaceae family, which also includes mustard, wasabi, broccoli, and cabbages. The plant is probably native to south eastern Europe and western ...

The original meaning of peppercorn is the fruit of black pepper.
It may also refer to:
* Peppercorn, a very small payment used to satisfy the requirements for the creation of a legal contract
Other plants:
*Peppercorn tree
*Sichuan ...

It is hard to make a green peppercorn mustard in which the taste of the peppercorns does not compete with the taste of the mustard. But this gourmet green peppercorn mustard ...

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Nuts (Walnut) & Honey

Recipe - Kale with Dijon mustard dressing.

An Irish winter dish, using sea kale. This vegetable has a nutty flavour, but can be substituted with curly kale or Savoy cabbage. If using the substitutes they will need to be softened by boiling for a few minutes, and then chilled.

Comments

We are big mustard users. Somehow the very same companies that produce mustard in France can sell mustard in North America, but it somehow is not the same. We look forward to gifts on Dijon mustard from our European family.